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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Salty Chocolate Caramel Bark Recipe

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This recipe for Salty Chocolate Caramel Bark is from Sid and Jo's Favorite Flavors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. milk chocolate, chopped
1 c. dark chocolate, chopped
1/2 c. white chocolate, chopped
1/2 c. chewy caramel candies
1-1 1/2 tsp. Diamond Crystal Coarse Sea Salt
Directions:
Directions:
Line a 15" x 10" rimmed baking sheet with parchment paper.

Place chocolate and caramels I separate heat-proof bowls. Gently melt in a water bath or in the microwave.

WORKING QUICKLY, use a fork to dip into each ingredient, drizzling 1/3 of each over the parchment. Continue drizzling and swirling the melted chocolates and caramel until they form a thin sheet with a marbled appearance on parchment. Sprinkle evenly with Diamond Crystal Coarse Sea Salt.

Place pan in freezer for 15 minutes or until chocolate-caramel layer is hardened.

Break candy into small pieces, store in covered container with parchment or waxed paper between each layer of candy.

Store in freezer for up to 3 months.

Makes 12 2 oz. pieces.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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